Butternut Squash Healing Soup
Carotenoids from the squash are the structural architects of your body's protective mucosal barriers — and coconut milk carries them where they're needed.
Gentle for fatigue, a sore mouth, low appetite.
Ingredients
- 1 medium butternut squash, cubed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 can full-fat coconut milk
- 3 cups low-sodium vegetable broth
- 1 tsp ground ginger
- ½ tsp turmeric + pinch of black pepper
- 1 Tbsp extra virgin olive oil
How to make it
- Warm the olive oil in a large pot and soften the onion and garlic, about 4 minutes.
- Add the squash, ginger, turmeric with its pinch of black pepper, and the broth. Simmer 20 minutes until fork-tender.
- Stir in the coconut milk, then blend until smooth and golden.
- Taste, season gently, and serve warm.
- Garnish with any variety of herbs, spices, or nuts.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.